CHƯƠNG 4: KẾT LUẬN VÀ KIẾN NGHỊ

• Kết luận: Qua quá trình nghiên cứu đã rút ra một số kết luận sau:

- Xác định được thành phần hóa học cơ bản của 3 loại nguyên liệu chính sản xuất bánh quy.

- Xác định được các thông sớ công nghệ cho quá trình sản xuất bánh quy ở quy mô phịng thí nghiệm đạt được các chỉ tiêu về chất lượng và cảm quan:

+ Tỷ lệ phối trộn yến mạch/bột mì (g/g) là 70/30.

+ Kích thước bã malt sử dụng là 40 mesh với tỷ lệ phối trộn thay thế 20% bột mì.

+ Tỷ lệ đường thêm vào là 20% so với tổng khối lượng bột để bánh có vị ngọt vừa, không quá cứng.

+ Thời gian và nhiệt độ nướng bánh phù hợp để là bánh đạt chỉ tiêu cảm quan cao nhất là 12 phút trong 170 C. ⁰

+ Chất lượng sản phẩm bánh được đánh giá TCVN 3215:79 và TCVN 5909- 1995.

Từ đó, đề xuất quy trình sản xuất bánh quy theo quy mô phịng thí nghiệm.

• Kiến nghị

Thông qua các thông số kỹ thuật và đề xuất quy trình công nghệ sản xuất bánh quy, thời gian đến đề tài có thể tiếp tục tiến hành thực hiên thêm các nghiên cứu như:

‣ Khảo sát thêm các thành phần hóa học có trong bã malt.

‣ Khảo sát các loại bao bì thích hợp cho sản phẩm.

‣ Đánh giá cảm quan với số lượng người đánh giá nhiều hơn.

‣ Đánh giá thành phần dinh dưỡng của sản phẩm.

‣ Nghiên cứu phát triển các phương pháp bảo quản hiệu quả bã malt làm nguyên liệu cho sản xuất.

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Tiếng Anh

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Đánh giá cảm quan theo TCVN 3215-

Khảo sát kích thước bã malt